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Chilli con carne

A hearty classic this chilli con carne recipe is a hard one to beat! Whether cosying up for a comforting meal or sharing between family and friends, this casual one-pot-dish makes for the ultimate autumn warmer and is sure to become a firm favourite in your recipe collection.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 onions (chopped)
  • 2 cloves garlic (crushed)
  • 2 carrots (peeled and chopped)
  • 2 red peppers
  • 1 tsp chilli powder (heaped)
  • 1 tsp ground cumin (heaped)
  • 1 tsp ground cinnamon (heaped)
  • 400 g kidney beans
  • 400 g chickpeas
  • 800 g chopped tomatoes
  • 500 g minced beef
  • ½ bunch fresh coriander

Instructions
 

  • Finely chop the onions, carrots and crush the garlic
  • Roughly chop the red peppers, taking care to remove the stalk and seeds
  • Add the olive oil to the pan and place over a medium-high heat
  • Pour in the chopped vegetables, add the spices and a healthy pinch of salt and pepper
  • Cook for 7 minutes, stirring regularly
  • Drain the chickpeas and kidney beans and add to the pan, followed by the chopped tomatoes
  • Pour in 1 tin's worth of water, add the minced beef and break up any large chunks
  • Pick the coriander leaves and set aside before chopping the stalks finely and adding to the pan
  • Bring to the boil then reduce to a simmer over a low heat
  • Place a lid slightly ajar on the pan and cook for 1 hour stirring occasionally
  • Serve with fluffy rice, a hunk of crusty bread or a jacket potato with a wedge of lime, some guacamole and a sprinkling of coriander leaves